Artichoke Dip -- a healthy version!

Picture from Google. 

As I was thinking of a menu for the Super Bowl this Sunday, what sounds better than lots of fun finger foods?! So we'll be having potato skins, taquitos, chips and salsa, Bagel Bites, sausage and cheese tray, (all for my husband), shrimp cocktail, olives, meatballs, pomegranate sausage bits, and this Artichoke Dip with Stacy's Pita Chips. Artichoke Dip is the WORST option you could have as an appetizer because most recipes begin with Mayo and cream cheese and end with the veg. It should be backwards. Which, once again, is why I love the Eat This, Not That books! In the 2010 version they have included the following recipe, which I will be making this Sunday! 

Ingredients:

1 12oz jar artichoke hearts in water, drained and chopped (they recommend Cento brand)

1 16oz box chopped frozen spinach, thawed (Cascadian Farm Organic)

2TBS olive oil based mayo 

1/2TBS butter

1 onion, finely chopped

3 cloves garlic, finely chopped

1 small can roasted green chiles, drained and chopped

2TBS whipped light cream cheese

juice of 1 lemon

salt and pepper, to taste

Whole wheat pitas -- optional

Instructions:

Optional -- Cut pitas into 6-8 wedges and separate the layers. Spread on 2 baking sheets and bake at 400 for 5 minutes. 

Heat the butter in a large skillet over medium heat. Add onion and garlic and cook for 5 minutes. Add artichokes, spinach, chiles, mayo, cream cheese and lemon juice. Cook, stirring often, for 5 minutes. Season with salt and pepper. 

Serves 4.

A Snack: Pepper Jelly!

I've really been trying to post a new recipe every day, but let's face it. I don't cook everyday. And I would {HOPE} you don't cook everyday either! A girl needs a day off once in a while! Usually we have two LO (left over) nights a week. Usually Tuesday/Thursday. But last night I was just too sore to stand up, so it turned into our first LO night of the week! Tonight I'm making Spaghetti and I'm uber excited. I'll post that tomorrow!

But for now... a snack food. And a delicious one at that. I've heard of Pepper Jelly before, but the idea came up again as I was bored this weekend and doing a little blog reading. I can't remember exactly whose blog it was that listed the recipe, but it was someone from our old ward. I wasn't sure how it was going to taste, but I figured it was worth a try.
So 13 Bell Peppers, about 20 Jalapenos, 2 jars of Honey, an entire bottle of Cider Vinegar and some sugar later... I have 14.5 pints of Pepper Jelly!!

So far I've only tasted it on Wheat Thins (well the cheap GV version) with cream cheese. Yum!!!
Please let me know if you come up with any other good uses for this! I have LOTS to use up now!!

Enjoy!

This makes 12 (4 oz) jars or 6 (8 oz) jars of jelly.

Ingredients:

4 1/2 cups finely chopped green bell pepper (about 4 large)
1/2 cup finely chopped jalapeño pepper (about 8 small)
1 1/4 cups cider vinegar
1 pkg (1.75 oz) Ball® No Sugar Needed Fruit Pectin
2 cups sugar
1 cup honey
Jelly Jars with Lids and Bands

Instructions:

1. PREPARE canner and jars so they will be ready.

2. COMBINE green bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.

3. ADD sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.

4. LADLE hot jelly into hot jars, leaving 1/4in. headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight.

5. PROCESS filled jars in boiling water for 15 minutes.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.